Super Flakey Rosemary Biscuits {Vegan!}

These rosemary vegan biscuits are THE ultimate comfort food because when done right, they are buttery, flakey, and so dang delicious. They are so versatile because they work great for breakfast, or a side for lunch and dinner. Not only did they go well with soup, but they make tasty breakfast sandwiches too.

hands picking up vegan rosemary biscuit from platter

This post was originally published in May 2017. New pictures and recipe tips have been updated.

If you’re like me, soup and bread are some of those things that just go hand in hand. I can honestly admit I cannot remember a time I ate soup without the carb counterpart.

Remember when I shared with you my lemon chickpea orzo soup? It’s a perfect springtime soup and these rosemary biscuits are it’s BFF.

ingredients for rosemary biscuits

Ingredients for rosemary biscuits

  • Flour
  • Baking powder
  • Salt
  • Fresh rosemary
  • Vegan butter
  • Plant-based milk (I used almond)
steps on how to make rosemary biscuits

How to make vegan rosemary biscuits

  1. Start by whisking together all the dry ingredients
  2. Grate the butter and add to mixture
  3. Add milk and mix ingredients until just incorporated

What grate butter when making biscuits?

Let me tell you, this step is CRUCIAL and makes these biscuits so buttery and flakey – which is exactly what you want in a biscuit. It evenly disperses the butter and creates the perfect flakes when baking.

rolling out dough with rolling pin

Roll out the dough to about 1/2 inch thick onto a floured surface.

hands holding biscuit that was cut out of the dough

Cut out biscuits with a 2.5″ cookie cutter.

Tip: To make uniform biscuits, try using a mason jar lid (regular size NOT the wide mouth) as a cutter! It creates the perfect biscuit size and it’s a great way to multi-purpose your kitchen equipment.

rosemary biscuits on baking sheet before baking

Place biscuits onto a baking sheet and baking for 15-20 minutes until the tops are golden brown.

brushing butter onto biscuit

Once perfectly baked, transfer to a cooling rack and brush with melted butter as well as top with chopped rosemary.

biscuits with fresh rosemary on white background

These rosemary vegan biscuits are perfect for holidays such as Easter or Thanksgiving. They also make great biscuits for breakfast sandwiches or a delicious side for soup! Leftovers keep for 3-5 days, but they never last that long in my house!

closeup of vegan biscuit topped with fresh rosemary

If you tried these vegan rosemary biscuits, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!

hands picking up vegan rosemary biscuit from platter

Vegan Rosemary Biscuits

These rosemary vegan biscuits are the perfect savory addition to any meal of the day. Pair with soup or make delicious breakfast sandwiches with this comforting recipe. Buttery, flakey, and melt-in-your-mouth perfection, you’ll never believe they are completely plant-based! 
4.20 from 5 votes
Print Pin Rate
Course: Breakfast, Dinner, Sides
Cuisine: Plant Based, Vegan, Vegetarian
Keyword: vegan biscuits, vegan brunch recipe, vegan dinner sides
Prep Time: 20 minutes
Cook Time: 14 minutes
Total Time: 34 minutes
Servings: 8 biscuits
Calories: 225kcal
Author: Amanda


  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 4 Tablespoons vegan butter cold ( I use Earth Balance)
  • 1 Tablespoons fresh chopped rosemary
  • 1 cup almond milk
  • 2 Tablespoons melted butter for topping



  • Preheat oven to 425 degrees Fahrenheit.
  • Whisk flour, baking powder, salt, and rosemary together.
  • Using a grater, grate butter into the dry mixture.
  • Add milk and mix until you have a stiff dough.
  • Put the mixture on a floured surface and knead a few times ensuring dough is not sticky.
  • Using a rolling pin, roll out dough to 1/2-inch thickness.
  • Cut out circle shapes using a cookie cutter or mason jar lid.
  • Place on a lined baking sheet and bake for 10-15 minutes.
  • Let cool slightly and transfer to a cooling rack. Brush with additional melted butter and top with chopped rosemary. Leftovers keep at room temperature for about 3 days.


Serving: 1biscuit | Calories: 225kcal | Carbohydrates: 26.4g | Protein: 3.9g | Fat: 12g | Saturated Fat: 7.7g | Sodium: 347mg | Fiber: 1.7g | Sugar: 1.1g

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11 thoughts on “Super Flakey Rosemary Biscuits {Vegan!}”

  1. I could seriously eat a biscuit like this all day. I am a biscuit fiend and I love rosemary. They look absolutely perfect and divinely devour-able.

  2. 5 stars
    Tried this for a family style dinner, and they were an absolute hit! Definitely saving this recipe for future family gatherings!

  3. 2 stars
    I followed the recipe exactly and ended up with hockey pucks. Had I not made a different vegan biscuit recipe last week that turned out great, I would have really doubted myself. This recipe differed in that it didn’t use baking soda and lemon juice. However, it is a really hot day today so the butter might have melted in the dough too fast before I got it in the oven, resulting in these disappointing biscuits. I just don’t want to waste the ingredients trying it again. The house smells really nice though!

    • Hi Catherine! Thanks so much for your feedback! Definitely sounds like the butter melted too fast. Cold butter will melt in the oven creating air pockets, resulting in nice flakes! Also if you over handle the dough it will become hard AND melt the butter more. I hope this helps!


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